Quinta das Bágeiras

The grapes of this sparkling wine are obtained from a second vintage of the most suitable vineyards to create Baga grapes for a rosé sparkling wine. It is vinified from open spout, the wort being placed in small decanters of 1m³ where it remains between 24 to 36 hours to make the decanting through natural precipitation. At the end of this process, the wort is transferred to stainless steel tanks where it ferments, with a temperature control made with cooled water drop. It is bottled the year after harvest. It is a sparkling traditional method, fermented in bottle, with the remuage done by hand in wooden desks. Being a natural brute, it has no added sugar in the expedition liqueur.